Quentus 17

At the cellar

Cryoextraction is a process by which the must is concentrated by being frozen. The grapes are pressed while still frozen at -10°C to extract the most concentrated juices. This process produces a must with a very high concentration of sugars that the yeasts are unable to completely transform into alcohol. The sugar that is left is known as residual sugar.

Once pressed, the wine undergoes a slow fermentation in barrels for several months. The wine is kept for over a year before bottling.

Notes

Its subtle aroma is reminiscent of ripe grapes and honey and reveals well-developed notes of apricot and flowers. In the mouth this wine has a velvety feel. Aromas of lemon balm and fresh fruits blend harmoniously with the sweetness, expressed with a long finish.

Pairing

- Strong cheese such as Roquefort
- Foie gras
- Chocolate desserts and sweet course dishes

Did you know ?

The name Quentus is a reference to the birth of Grégoire and Carla Dubois’ son, Quentin, in 2001, the same year as the first vintage.